Hong Kong Sweet and Sour Pork

Hong Kong Sweet and Sour Pork


"This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal."

Ingredients 1 h 5 m {{adjustedServings}} servings 588 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
  2. To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
  3. Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
  4. Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
  5. Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
  6. Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.
Tips & Tricks
Sweet and Sour Sauce I

A traditional sweet and sour sauce for meatballs, tempura, egg rolls, and more.

How to Make Pulled Pork

Make this succulent barbequed pork dish in your oven.

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Reviews 46

  1. 69 Ratings


I made this tonight, and it was great. I didn't have the peanut oil, and potato starch, so I substituted canola oil, and corn starch. My husband, and I loved it. It wasn't that time consuming to make, but it definetly was a good deal of clean up.


We moved to the midwest from CA some years ago and get serious unfulfilled cravings for decent Chinese food - finally I decided I would just have to learn to cook it myself. This recipe was my first attempt and it was actually very good! It was all the wonderful flavors I remember from Chinese restaurants on the coast and WAY better than any of the slop they sell out here. I made some minor changes depending on what I had to work with. I couldn't find potato starch to save my life, so I used tempura flour / rice flour. It seemed to fall off a bit during frying so I'd try the potato starch if you can get it, but the pork still turned out great and what remained of the batter was delicious. I added in baby carrots with the other veggies as I love carrots in my sweet and sour pork - they were great! I thought the sauce needed a little extra citrus kick, a little perking up and brightening, so I added about 1/4 cup of grapefruit juice that I had in the fridge and it was just awesome and perfect. Finally I couldn't find any hot peppers at any grocers here (you see what I mean about where I live) so I went with dried ground cayenne. It was a bit too spicy, not quite the right flavor... but still good. If you have to use the dried spice stuff instead of fresh, it will work and be tasty, just make sure you don't overdo it. As far as the recipe goes, it was delightful! It was a lot of work to do but none of it was difficult to manage. The pork turned out WONDERFUL, crunchy on the o

Loki440 (Kyle)

Was looking for recipe to use up some pork i had that was defrosted and this popped up, so decided to take a chance with this recipe only having one review. Well just finished making this dish, and i can say i will definitely make it again. Awesome dish. I went lighter on the oil and only used about 1/2cup for cooking, and coated my pork is flour instead of potato starch because that was what i had on hand (yeah even ran out of corn starch as well) and opted for apple cider vinegar for a bit more flavor. definitely give this recipe a try